Cold weather to me means good citrus! With an abundance of oranges, this is a good way to use about 2 of them while you snack on the rest. I adapted this recipe from an Ina Garten recipe because she really does know how to make a good one and why mess with that? Her recipes often make a full bundt or two loaves, and I reduced the yield to make a one-loaf recipe.
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Makes one 8.5-inch loaf
Ingredients
Orange Pound Cake
- 8 tablespoons (113 grams) unsalted butter, softened
- 1 cup (198 grams) granulated sugar
- 2 large eggs (100 grams)
- ½ teaspoon vanilla extract
- 2 teaspoons orange zest
- 1 ½ cups (195 grams) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (123 grams) buttermilk
Orange Syrup
- ¼ cup (50 grams) granulated sugar
- ¼ cup (62 grams) orange juice
Orange Glaze
- ½ cup (58 grams) confectioners’ sugar
- 1 – 2 tablespoons orange juice
Instructions
Make the Cake
- Preheat the oven to 350˚F. Grease and flour one 8.5-inch loaf pan. Line with parchment paper, leaving a few inch overhang on each side and grease again. Set aside.
- With a hand or stand mixer fitted with a paddle attachment on medium-high, cream the butter and sugar until light about 3 minutes. Add the eggs one at a time and then then the vanilla and orange zest, incorporating each into the mixture.
- In a small bowl, combine the flour, baking powder, baking soda and salt. Alternate adding the flour mixture and buttermilk in 2 or 3 batches on low speed until all combined. Add to the prepared pan and bake 45 to 60 minutes or until an inserted toothpick comes out clean. Set on a wire rack to cool for about 10 minutes before removing from the pan.
Make the Syrup
- While the cake is baking, combine the sugar and orange juice in a small saucepan over medium heat and bring to a boil until the sugar is dissolved. Set aside to cool slightly.
- After removing the still-hot cake from the pan, poke all around it with a wooden skewer.
- Place the rack over a half sheet pan and brush the syrup all around the cake. Use all the syrup and then allow the cake to cool completely.
Make the Glaze
- Sift the confectioners’ sugar into a small bowl. Whisk in 1 tablespoon of orange juice and check the consistency. It should be easily pourable. If not, continue to add juice a few drops at a time until desired consistency.
- Pour over the top of the cake and allow it to set completely before serving. Wrap the leftovers in plastic wrap and keep at room temperature for up to 3 days.
